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Warm Beet Salad with Fruit and Nuts

14 INGREDIENTS • 5 STEPS • 23MINS

Warm Beet Salad with Fruit and Nuts

Recipe
4.3
3 ratings
Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on. This salad feels simple and light; bright, but with depth. Perfect for a warm spring day.
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on. This salad feels simple and light; bright, but with depth. Perfect for a warm spring day.
23MINS
Total Time
$1.47
Cost Per Serving
Ingredients
Servings
2
us / metric
Olive Oil
2 Tbsp
Olive Oil
Beet
2
Beets, chopped, peeled
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Lemon
1
Lemon, juiced
1 Tbsp juice per 2 servings
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Honey
as needed
Honey
or Maple Syrup
Fresh Parsley
as needed
Fresh Parsley, chopped
Beet Greens
1 bunch
Beet Greens, de-stemmed
Orange
4 Tbsp
Oranges, chopped
Apple
4 Tbsp
Apples, chopped
Almonds
2 Tbsp
Almonds, chopped
or Pumpkin Seeds or Sunflower Seeds
Raisins
2 Tbsp
Raisins, chopped
Ricotta Cheese
4 Tbsp
Ricotta Cheese
or Silken Tofu, Sweetened, If Desired
Nutrition Per Serving
VIEW ALL
Calories
275
Fat
21.3 g
Protein
4.7 g
Carbs
18.7 g
Love This Recipe?
Add to plan
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Warm Beet Salad with Fruit and Nuts
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author_avatar
De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Cooking InstructionsHide images
step 1
Heat the skillet, add Olive Oil (1 Tbsp) and add the Beets (2), Salt (to taste), and Ground Black Pepper (to taste). Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally.
step 1 Heat the skillet, add Olive Oil (1 Tbsp) and add the Beets (2), Salt (to taste), and Ground Black Pepper (to taste). Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally.
step 2
Add the Beet Greens (1 bunch) and wilt down, about 3 minutes.
step 2 Add the Beet Greens (1 bunch) and wilt down, about 3 minutes.
step 3
Whisk the juice from Lemon (1) through Fresh Parsley (as needed), stream in Olive Oil (1 Tbsp), and whisk in Balsamic Vinegar (1 Tbsp). Taste and adjust Salt (to taste) and Ground Black Pepper (to taste) if needed.
step 3 Whisk the juice from Lemon (1) through Fresh Parsley (as needed), stream in Olive Oil (1 Tbsp), and whisk in Balsamic Vinegar (1 Tbsp). Taste and adjust Salt (to taste) and Ground Black Pepper (to taste) if needed.
step 4
Top beets and greens with Oranges (4 Tbsp), Apples (4 Tbsp), Almonds (2 Tbsp), and Raisins (2 Tbsp).
step 4 Top beets and greens with Oranges (4 Tbsp), Apples (4 Tbsp), Almonds (2 Tbsp), and Raisins (2 Tbsp).
step 5
Topped it with some Ricotta Cheese (4 Tbsp) and drizzle with Honey (as needed).
step 5 Topped it with some Ricotta Cheese (4 Tbsp) and drizzle with Honey (as needed).
Tags
Appetizers
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
Vegetables
Winter
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